Cherry and Vanilla Meringue Roulade
One of the easiest desserts to make, this meringue roulade oozes with its delicious sweet cherry filling, perfect for a party or as a light alternative to Christmas pudding.
Preparation time: 30 mins
Cooking time: 25 mins
- 5 egg whites
- 275g caster sugar
- 25g flaked almonds
- 284ml double cream
- 200g fresh cherries
- 4 tbsps bottlegreen Red Cherry & Vanilla Cordial
- 1 tsp arrowroot or cornflour
1. Pre-heat the oven to 200c, gas mark 6. Line a 33cm x 23cm baking tin with greased non-stick baking parchment. Whisk the egg whites in a large bowl until stiff, gradually add the sugar and continue whisking until incorporated and very stiff.
2. Spread the meringue into the tin, level and sprinkle with the almonds, cook in the oven for 5 mins, reduce the heat to 170c, gas mark 3 and continue to cook for a further 20 mins until firm to the touch. Allow to cool in the tin.
3. Meanwhile, stone the cherries, place in a saucepan with the cordial and cook until softened over a gentle heat, stir a little of the juices into the arrowroot or cornflour, add to the cherries and continue to cook until thickened slightly, cool.
4. Place a tea towel covered with greaseproof paper on the work surface, tip out the roulade with the almonds on the bottom.
5. Whisk the cream until standing in soft peaks, spread over the roulade followed by the cold cherry filling, roll up and carefully transfer to a serving plate, don't worry if it cracks!
Cooks Tip: The roulade freezes well for up to 4 weeks, either before rolling or as the completed dish, so ideal to make ahead of time.